Greek Style Beet Salad
By jozie
For a fresh side dish or simply because you crave good and healthy food!
Ingredients
- 2 pounds of beets
- 1 minced garlic clove
- 1 bunch of fresh dill chopped (or less depending on your taste)
- 1/2 cup of dried raisins or cranberries
- 1/2 cup of chopped walnuts
- 2 Tb spoon of olive oil
- plain thick yogourt
- salt and pepper
Details
Level of difficulty Average
Preparation time 25mins
Cooking time 40mins
Cost Average budget
Preparation
Step 1
Boil the beets whole for about 40 minutes, depending on the size, you should be able to put a fork through them without too much pressure.
Step 2
Let the beets cool in cold water for a few minutes, until they are warm but no yet cold. Peel the beets.
Step 3
Using your food processor, put the cheese grader tool and put in beets one by one, cut into smaller pieces if they dont fit through the tube.
Step 4
Add all other ingredients in and mix. For the yogourt you should at least put 1/2 cup in, but some might like it we a little less or a little more!
Step 5
Enjoy!
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Chef Tips and Tricks
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
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